Gazpacho doesn’t always have to be servied cold. For a change of pace on a cold winter day, try this Winter Gazpacho Ole

Winter Gazpacho Ole

3 large (about 1 1/2 pounds) fresh tomatoes
1 tablespoon vegetable oil
1 1/2 teaspoons ground cumin
1 cup chopped green bell pepper
1/2 cup sliced scallions (green onions)
4 cups mild “picante flavor” vegetable juice
1    19-ounce can black beans, rinsed and drained
1 teaspoon salt
1 cup chopped cilantro leaves

Use tomatoes held at room temperature until fully ripe. Core tomatoes; chop (makes about 4 cups); set aside.

In a large saucepan, heat oil until hot; add cumin; cook and stir until fragrant, about 30 seconds. Stir in green pepper, scallions and reserved chopped tomatoes; cook, stirring occasionally, until green peppers are nearly crisp-tender, 3 to 5 minutes. Stir in vegetable juice, black beans, salt and cilantro; cook until heated through, stirring occasionally, 3 to 5 minutes.

Garnish with a dollop of sour cream and additional diced tomatoes, or sliced radishes, if desired.

Makes 4 to 6 servings.

Recipe from: Florida Tomato Committee